owl), place 1 cup of Old Fashioned Oats. Pour the milk into
Simmer raisins for 20 minutes.
Remove raisins from juice and let cool.
You will need 1/2 cup of juice from raisins.
Cream together margarine, eggs, sugar and vanilla, then add raisin juice.
Sift flour, baking powder, salt, soda and spices together. Slowly mix dry ingredients into creamed mixture. When thoroughly mixed add old fashioned oats, nuts and raisins last.
Bake at 400\u00b0 on top rack for 10 minutes.
br>Cool and decorate with Old Fashioned Frosting.
Frosting: Cream softened
Cream oil, sugar and cocoa.
Add eggs.
Add flour mixture alternately with buttermilk.
Add soda and salt. Add vanilla to hot water and fold water into cake. Bake in 9 x 13-inch pan at 350 degrees for about 40 minutes or until done.
Icing For Old-Fashioned Chocolate Cake: Bring margarine, cocoa and whole milk to boil.
Remove from heat and add powdered sugar and vanilla.
Mix until smooth and of spreading consistency.
This is my favorite chocolate cake.
Mix apple, ginger, steel-cut oats, rice, old-fashioned oats, raisins (if using), almonds
Prepare Grandma's Old Fashioned Gingerbread.
Pat into 2 greased and floured 9-inch round cake pans.
Bake at 350\u00b0 for 25 to 30 minutes.
Cool on wire racks.
Split each cake in half, making 4 thin cakes.
Cook applesauce in crock-pot until thick. Add cinnamon and sugar to taste.
Frost cake layers with applesauce mixture.
Preheat oven to 350. Sift together the flour, salt, ginger, and cinnamon. Stir the soda into the molasses. Melt the butter in the boiling water. Turn both wet mixtures into a bowl and stir in the flour mixture. Add more flour if needed, but keep the dough as soft as can be handled. Drop by teaspoonfuls unto an greased cookie sheet.
Bake until just turning brown at the edges. This recipe will make about twenty cakes.
ower heat and add sugar, ginger and molasses and heat again
preferably, cut them with an old-fashioned pie pan with scalloped edges
cup or more crushed ginger snaps and add to liquid
Preheat oven to 350\u00b0.
Spray 9-inch round baking pan.
In bowl of a food processor, combine flour, sugar, ginger, cinnamon, cloves, pepper, salt, baking soda and cocoa.
Pulse on and off 2 or 3 times to blend.
Add the remaining ingredients and pulse on and off 4 or 5 times or until flour just disappears.
Do not overmix.
(Ingredients can be mixed by hand.)
Pour batter into prepared pan.
Smooth top with rubber spatula.
Bake for 25 to 30 minutes.
hole wheat flour, then add old fashioned oats.
Add nuts, dates
walnuts, brown sugar, crystallized ginger, ground ginger, nad remaining 1/4 teaspoon
flavoring, 1/2 tsp ground ginger.
GRANOLA WITH CHERRIES AND
an use the exact same recipe for the crust, but you
In a medium bowl, mix the oats, milk, lime zest, ginger and cardamom.
Divide between two bowls or mason jars and store in the fridge overnight.
Peel the mango, cut the flesh off of the pit and slice the flesh thinly. Keep in the fridge overnight.
In the morning, top the oats with the mango, flaked coconut and yoghurt. Serve.
Custard may be made up to 2 days ahead.
Glaze keeps at least 2 weeks.
Sift dry ingredients 3 times; cream margarine and sugar, add molasses and add eggs, one at a time.
Add dry ingredients and buttermilk alternately.
Use regular 9-inch cake pans.
Preheat and grease well.
Pour batter in bottom of pans as thin as you can to cover bottom of pan.
Makes 10 to 12 thin layers.
Bake at 400\u00b0 for 12 to 15 minutes.
Let cool.
Stack using fresh applesauce between all layers and on top and sides.
This recipe is over 100 years old.
Mix all ingredients together.
Put into a large loaf pan and bake for about 1 hour at 325\u00b0.
This recipe is over 100 years old.
ie recipe.
This makes a super crust for my Old Fashioned Apple